The Baking Birdhttp://thebakingbird.com Baking Adventures in Portland, OregonWed, 07 Oct 2015 04:11:59 +0000en-UShourly1https://wordpress.org/?v=4.4.5A Big Life Changehttp://thebakingbird.com/life/a-big-life-change/ http://thebakingbird.com/life/a-big-life-change/#commentsWed, 07 Oct 2015 02:22:05 +0000http://thebakingbird.com/?p=5964Well hey everyone, here I am to break my two month radio silence! Thank you for continuing to check in and still leave sweet comments during my unexpected hiatus. As it’s easy to see, baking, photography and blogging have not been at the top of my priority list these last few months, mostly due to...

Well hey everyone, here I am to break my two month radio silence! Thank you for continuing to check in and still leave sweet comments during my unexpected hiatus. As it’s easy to see, baking, photography and blogging have not been at the top of my priority list these last few months, mostly due to new homeownership life adjustments. But there has also been a bit more to it and I feel like I need to get a little LiveJournal-y emo honest on here before I dive into a backlog of recipes I’ve made over the last week or so… because it is finally autumn after all and I can’t resist cracking open a can of pumpkin puree very long. Those will be soon to follow.

I’ve questioned myself for awhile whether or not to say anything about this but this blog is a reflection of my life, the good and bad and in between, and it just feels like the right thing to do. Yes this blog centers mostly around wholesome delicious baking recipes and pretty styled photographs, but sometimes it feels inauthentic to just constantly project that when there’s an under riding current I need to profess. Writing out ones honest feelings is obviously therapeutic (which is why “everyone” tells you to do so when you’re trying to process emotions), regardless if anyone cares or not. And ultimately, blogging is a self-indulgent medium anyhow. So what do I have to lose?

A week after I closed and moved in to my home, I ended my 3 year (technically 5 if you count the initial contact) relationship. We lived together for the majority of that time, but having questioned the relationship for quite awhile up to that point and being the sole proprietor of home ownership anyhow, mutually agreed to live apart for awhile but still be in a relationship and take it from there. I knew for awhile that I was craving my own space, that I needed to remove myself from the “togetherness” environment to reflect on how I truly felt in my gut about the direction I was headed in. It’s crazy how our true emotions can have bandaids on them with external distractions, and how easily solitude can rip those bandaids off to expose the honesty and raw truth of what has been there all along but was hidden beneath the surface. Amidst the excitement, enthusiasm and newness of moving and unpacking and making my laundry list of to-do’s, there was that nagging gut voice of clarity telling me what I needed to do, in my heart of hearts.

The change has been nothing but positive and much needed for both of us, and I am grateful we are on a new path of personal growth. This was the longest relationship I have been in yet, and luckily it ended on (mostly) congenial terms as we are remaining friendly, mature and compassionate toward one another.

But as good as it is, I am facing aloneness, REAL aloneness for the first time ever… on top of being a new homeowner. Don’t get me wrong, I love my alone time–I crave and need it more than the average human. And I love being able to arrange furniture wherever the hell I want, paint my walls crazy (and calm) colors, blast “Easy Lover” while showering at 6am and not worry about waking somebody up, leave dishes in the sink (although I now have a DISHWASHER! AND IT IS LIFE CHANGING!!), have cream cheese everything bagel and Negroni dinners with no shame. But I lived at home up until I was able to graduate and move to Portland, signed the lease on my apartment, and lived alone for only 6 months until he moved in with me. Being an only child and more of the introverted nature, I’ve never struggled much with finding happiness in solitude. From a young age, I was able to navigate soothing my feelings, entertaining myself and staying busy with the myriad of interests I had fairly easily. I’ve always been miss independent, almost to a fault. But I was also around my biggest support system. I moved here with no family and only a small handful of friends I already knew were here (who ended up moving away shortly after) and I’m still searching for my “tribe”. I don’t have that network I built for 23 years… it only exists via phone calls and text messages and Facebook and real face time 1-2 times a year when I visit home or when someone visits me, but largely it exists in the past. I have a handful of friends here, as I value close quality friendships over having a ton of acquaintances, so I don’t mean alone in that sense. I’m just facing life more independently, as an adult, without anyone in my immediate surroundings to lean on in a moments notice. I uprooted. I’m in a new garden now and have been trying to figure out the best combination of nutrients that will best suit my growth, health and happiness to allow those roots to dig in deep. A new chapter is thrilling and exciting of course, but it can also be really fucking terrifying.

I knew what I was in for. I asked for this, I’m not complaining. I wanted my projected full-of-opportunities life in Portland and change more than staying comfortable with what I only knew. I’m just showing up to life very bravely for what feels like the first time and I’ve had to put the biggest big girl panties on, the biggest pair I’ve ever had to put on in my life so far, while simultaneously learning how to ride a new kind of bicycle without training wheels. Pretty much just like that.

The aloneness is of course amplified by being a solo female homeowner. I have gone and will continue to go through a very humbling process of realizing what I can and cannot do (although I will say I can do a pretty kick ass paint job). I don’t have a partner or an on-call handyman or a pocketful of carpentry knowledge I acquired from my father. I have to hire out for just about everything… and it doesn’t help that I get the constant question, “So you live here alone? It’s just you? What do you do for a living?” every time a man (even my mailman asked me this) enters my space to help me with whatever odd job I need help with (as if a single young female cannot afford to support herself AND commit to a mortgage). Not to mention on top of half of the experiences I’ve had so far in just the three months I’ve been here I’ve dealt with harassment and borderline inappropriate behavior. I am fully aware it is a little unusual that I am doing this on my own, but who says what the norm is these days anyhow? I’ve never liked to fit into standards or stereotypes, I’ve always enjoyed defying them, but that doesn’t mean it’s easy to do so. Talk about the double-edged sword of feminism–you can do anything you put your mind to! be independent! go out there and do whatever you want! you are equal! but no one ever prepares you for how to deal with and respond to the tension from going against the grain. It’s very much new territory. I am blazing a new path. But in turn, the trade-offs can be rewarding. Yes, it’s me who handles the mortgage and myriad of bills, filling the cabinets with food for me and my cats. When the drain clogs, I call the plumber. When I need to have my outlets updated, I call the electrician. When the smoke detector goes out, I haul out the ladder and replace it. If I don’t like the color of my kitchen, I’ll paint it myself… whatever color I like. If there’s a problem, I am the one to handle it or find the person best to handle it. Why is it so unconventional to expect a well-enough equipped female to be able to deal with it all on her own? I am a human being.

I checked out Brené Brown’s new book Rising Strong at the library over the weekend, and did a quick skim over the pages and this quote in particular stood out to me:

“Integrity is choosing courage over comfort; choosing what is right over what is fun, fast, or easy; and choosing to practice our values rather than simply professing them.” – Brené Brown, Rising Strong

It’s not easy to choose courage over comfort, but I am trying to make peace with the fact that this is where I have to be right now. To go through the uncomfortableness with as much grace, calm and collectiveness as I can possible have, while simultaneously not being afraid to face the difficult feelings when they come up. This is my opportunity for change and growth, to learn how to meet challenges in new ways even though I’ll fuck up sometimes. But that’s the beauty of humanity: no one is perfect. And although it can be a bumpy ride, I know deep down this is the work I need to do. No sugarcoating, no taking the easy way out, just the having true grit and getting down with it whether I like it or not.

I hope you’ll continue to join me on this ride, pumpkin cookies and all. (thank you for listening)

]]>http://thebakingbird.com/life/a-big-life-change/feed/10EXCITING NEWS!http://thebakingbird.com/life/exciting-news/ http://thebakingbird.com/life/exciting-news/#commentsSun, 26 Jul 2015 05:41:34 +0000http://thebakingbird.com/?p=5889Well, it’s flippin official–I am now a homeowner! Hence the month long hiatus. I knew I’d neglect baking, blogging and photographing a little bit, but the whole home buying process really takes it out of you… especially when you’ve got your entire life packed up, have a mile-long list of things you have to take care of,...

Well, it’s flippin official–I am now a homeowner! Hence the month long hiatus. I knew I’d neglect baking, blogging and photographing a little bit, but the whole home buying process really takes it out of you… especially when you’ve got your entire life packed up, have a mile-long list of things you have to take care of, getting used to a new kitchen space, new oven, etc. Food blogging definitely goes on hold during life changes. So thank you for your patience!

Anyway, just a warning here: I’m going to dive in and talk a bit about my home buying journey. It was a long, exciting and exhausting rollercoaster ride of a process, and I feel like I literally just need to process. Those of you that have been following along for awhile now may have picked up on the fact that I started searching for a home about a year ago. It was toward the end of last July, to be exact, that I really started taking the house hunt seriously by hiring a realtor. Thoughts of house buying floated around in my head for awhile before that, but I didn’t expect to really jump the gun in my mid-twenties. Many signs were pointing to “YES”, that now is a good time especially with all of the press that Portland gets on a day-to-day basis, thousands upon thousands are frocking here and jacking up real estate. No joke–Oregon has been the #1 state people have moved to in the last 2 years. Being that I’m pretty set and comfortable with living here in Portland for as long as I can foresee, it didn’t make sense to continue to gamble on increasing rent hikes and live in a cluttered 500 sq foot apartment (food bloggers understand… you can only have so many props and boards before it starts to get a little insane and you no longer have room to sit at your dinette table… that was one of my many issues). Plus, interest rates were at one of the lowest lows, which was another important perk.

Since I knew absolutely nothing about real estate, I signed up for this awesome free Homebuying 101 course through a local credit union (I’ve recommended it for several of my friends and they all say it was super duper helpful so if you live in Portland and have any interested in buying at all I highly recommend a class with these guys–they’re super knowledgable and will answer any and all of your questions. And no, this is not sponsored at all in any way, I just am super grateful for their wonderful course and can’t recommend them enough). I walked out of there feeling empowered and way more confident about what all of the real estate terms meant. It was like learning a new language. And since I was doing this all on my own, I needed as much knowledge as I could get my hands on.

And then the RedFin/Zillow obsession started. Those of you that have recently bought a home in this modern digital age will know what I mean. You download the app to your phone, bookmark it to the top of your browser, get instant email notifications from RMLS listings. You think, “Oh I’m just going to start getting an idea of what’s out there…” and then you start saving/”hearting” homes you like, attend a few open houses, and you get bitten by the bug. It’s really hard to stop the momentum once you start. It’s almost like an addiction. That feeling of if “I’m looking at houses and fall in love with one, I’ll be screwed if I’m not pre-approved and looking with an agent” was just way too strong to keep going on my own. So I jumped on the wagon.

Some weekends all I did for hours upon hours was house hunt and conduct my research, either digitally or by pounding the pavement. I did this all on my own (but eventually with my realtor and Jonathon as my second set of eyes), with a few frantic phone calls to my dad (he’s a contractor/builder/carpenter and my #1 confidant for all things house-related) sending him the link to the listing, enthusiastically telling him all the details from A to Z about a particular house as we would go through the photos together, discussing pros and cons, what to avoid, what to look for. And then after a month or so, I started feeling more confident and could discern what neighborhoods I liked and could afford, the style of house I liked and could afford, what I loved and didn’t want. I already had a pretty solid list of deal breakers, which you absolutely need to have… otherwise you get lost in the sea.

Here are a few of those things:

Bungalow/Craftsman-style

Ideally no smaller than 1400 sq feet (this may sound really big to some people but in Oregon most Bungalow homes have basements and that takes up a substantial amount of actual ground-level square footage)

Front porch, enclosed or not

Driveway (bonus if there is a garage and it isn’t shared)

Brick fireplace (bonus if there are built-ins)

At least 2 bed, 1 bath (originally this was 3 bed, 2 bath but after discovering most of those homes were out of my price range and I would be competing against families that had more money to afford those homes, I began to settle for less and loose hope)

Kitchen that was workable for several years, but had potential for my remodeling dreams

Dishwasher, or at least space to install a dishwasher

Basement

Northeast (or Southeast) Portland

And believe me, there were moments when I thought I was being super duper unrealistic and picky with my desires. That my realtor was going to do off with me and tell me I was insane because in the beginning when I was getting my feet wet and getting a solid idea of what was out there, I didn’t really like anything I saw. But I had to remind myself how big of a purchase this was, and of course I have to be able to discern what I want and don’t want. That’s the whole point, and everyone does that. But I’ll admit, that self-consciousness/conscientiousness really got to me most of the time and then I started getting frustrated with myself because I thought I wasn’t being flexible enough. Well I am here to tell you: never settle for less. This is a success story.

Since I started looking at the end of last Summer, the peak of the listings had already passed a bit. People start to list more in late Spring/early Summer so I felt I missed the boat and that I was too late. But on top of that, the real estate market in Portland is especially especially difficult. It’s 100% a sellers market, and being a buyer is TOUGH. You basically have to give blood in order to compete in this crazy, unpredictable game. I knew it would be rough, but you don’t really understand it once you get your heart broken several times on houses you fall in love with because you were outbid $70k over asking by 10-25 other people… sometimes with all-cash offers. But you have to go all in, head first. I felt like such a little fish in a big sea of sharks… and let me tell you, there were some nasty ones.

The first home I truly loved that had everything checked off on my deal breakers list but unfortunately had foundation issues and reeked of cigarettes. The second was in a neighborhood I didn’t initially see myself in. It was in North Portland, in the Woodlawn pocket, and it was a very well done flip. A super cute bungalow, super spacious, nicely done functional and large kitchen with lots of cabinet storage… and I was neck and neck with buyers who happened to be represented by the guy selling the house! So of course they got it. I was completely heartbroken and seethed for weeks (actually months, to be honest) over that one, but eventually moved on. Long-term I probably wouldn’t have been very happy with the commute.

The third was actually two blocks south of Portland proper, in a nearby town by the name of Milwaukie. It was priced super reasonably for a 2 bath home, felt a little more county style with unpaved roads and no sidewalks, but I could see myself doing just fine living there. That one had a lot of interest, and offers were expected to be due within 24 hours of the listing going up. I remember rushing down on my lunch break to look at that one, and trying to come up with a number at the very last second to tell my agent (who happened to be out of town) how much I wanted to offer on it. Then I had to scramble to put together a letter to the seller (which is required with every home you offer on… if you actually want to end up getting the house) and get it in before 4pm and I had to work until 5. Talk about STRESS. That part of the process I did not enjoy–the rushed, spur-of-the-moment decision making because there was literally no time to waste. If you saw something, you had to act with lightning speed. And even then, there were probably 10 people in line ahead of you that already put in offers well above yours. And you never know what kind of numbers they throw on the table… it’s a total gambling game that slowly drives you to insanity. It was at about this point that I really was going insane and little did I know, I was only half way there.

But it got better. The more homes I “lost” out on, the stronger my heart got, the more I persevered and pushed on. For those of you that know me, you’re probably familiar with my personality trait to be very driven and motivated with my eye on the prize. I never give up. Especially after I’ve warmed up. If I want something, I go after it and make it happen. So even though it was super discouraging at times and felt like I had just ended a relationship after a one night stand that I had high hopes for, I was too invested. I was beginning to feel like I needed to win the lottery and be able to put in an all-cash offer once late winter rolled around and the interest rates were super duper low. It was as if a flip switched and literally there were 15% more buyers and 10% less homes for sale (these are rough fact percentages I remember reading around that time on RedFin). As if the market wasn’t already more challenging enough. I’ll never forget my first real eye opening experience when this cute Victorian went for $61k above asking price. Reality started to hit home… I was beginning to thing it was never going to happen.

I had nervous breakdowns some nights before bed. I felt like I was the only single woman out there fighting for myself to buy a home, competing against all of these families with six-figure salaries who would blow me out of the market. And it happened… about 3 more times. It was around offer 6 that I knew I hit the jackpot. I found the home I loved more than any of the ones I had seen before (and in those 10 months I viewed at least 100+ houses), that had everything I could have hoped for checked off on “the list” and then some. It randomly popped on the market one Saturday morning back in May, and coincidentally had an open house around the same time as another house close by I had planned on viewing. It was one block away from my deal breaker boundary line, but still in a great pocket, and priced low enough so that I could be competitive and offer above. I walked in and immediately knew this is my house. Without a doubt. 1926 Bungalow, original prairie style windows, original hardwoods, painted brick fireplace with surrounding built-ins, open circular floor plan, 3 bedrooms, 2 bathrooms, original kitchen cabinets with added modern flair of subway tile and cup pull knobs, pedestal sinks in both bathrooms, a masted bedroom upstairs with walk-in closets, basement, driveway, garage, LANDSCAPED yard with a trellis covered in grape vines… I was in heaven. I expressed my enthusiasm and love for the home to the selling agent (I was there solo without my agent) and said I would be driving home ASAP to write up my letter and offer, and I did just that. With a bit of a competitive push thanks to my wonderful agent, I GOT THE HOUSE.

I got the keys about a month ago, but just moved in about two weeks ago. I’m mostly settled, but I would be lying if I said I wasn’t procrastinating on unpacking all of my boxes… and making ridiculous amounts of trips to Home Depot for power tools and ladders, so much so that the employees know me now. The cats (especially nervous nilly Swayze) had a difficult time adjusting the first week but are now about 90% acclimated and running around like ding bats loving all of the extra space. I’m finding all of the little repairs that need to be done, and of course I am anxious to have everything just so immediately… but that isn’t realistic. And I have been working with myself to slow down and try to just enjoy this period of time where the house isn’t very cluttered and I have yet to really make it my own. Because I’m sure I will look back on this time very fondly and maybe wish it was like it is now. I don’t have a dresser, I’m sleeping on my mattress directly on the floor, I’m rotating through the same 5 outfits and uniforms. But I kinda like it. Life has been chaotic and messy and full of change the last month (I even ended up serving on jury duty for a week-long trial… the week before I was supposed to move!) so having a limited amount of things to choose from makes it easier for me to make important decisions that really matter without the clutter.

Oh and did I mention I HAVE A DISHWASHER?!? I hate washing dishes more than anything and having a dishwasher is so life changing. It’s as wonderful as I expected it to be! Not only do I not have to do about 90% of the dishes, but they come out spotless and sparkly and squeaky clean… literally! I never knew my baking dishes were so dirty until I cycled them through the washer. Having my own clothes washer and dryer is pretty righteous too. No more waiting around all day for 5 other tenants loads ahead of mine to finish. I can do it in an instant. I’m so appreciative of the convenient perks that I held out for. And being able to garden is super lovely too. I can pick fresh stems of lavender whenever I please! And I just planted an elderflower bush this past week.

It’s pretty safe to say, without a doubt, that I am enjoying my new home owning lifestyle. It has been a scary, unpredictable ride but the timing couldn’t have been better. I was especially starting to feel pretty stagnant being in a small, cramped kitchen with no counter space. A huge part of what motivated me to buy was to be able to have more room, have a larger/more functional kitchen and a dedicated studio space for this blog. So this is relevant in a way, even though it’s not a recipe. I am excited to be more consistent with my baking, blogging and photography in the upcoming months, and I want to continually improve my skill. So thank you all for reading along (I’m amazed if you got this far!) and for your support. Thank you for understanding why I have been away so long, and I promise I will make it up to you in the future!

Here’s to a new chapter on The Baking Bird. I hope you continue to follow along and see where this takes me!

]]>http://thebakingbird.com/life/exciting-news/feed/8Apricot Walnut and Lavender Cakehttp://thebakingbird.com/cake-recipes/apricot-walnut-and-lavender-cake/ http://thebakingbird.com/cake-recipes/apricot-walnut-and-lavender-cake/#respondMon, 29 Jun 2015 04:21:34 +0000http://thebakingbird.com/?p=5848It’s Sunday, and I am here to tell you something: apricots are one of those fruits I neglect. I admit it–I take them for granted, and don’t realize how that special peach-like consistency with an extra sour punch goes a long, long way. I’ve always loved the taste of apricots. Childhood memories revolve around apricot...

It’s Sunday, and I am here to tell you something: apricots are one of those fruits I neglect. I admit it–I take them for granted, and don’t realize how that special peach-like consistency with an extra sour punch goes a long, long way. I’ve always loved the taste of apricots. Childhood memories revolve around apricot cream cheese danishes from the favorite local bakery, paired alongside a tall glass of orange juice. It was the perfect sugar rush kickstart for a 7-year-old on a Sunday morning.

But I’m not 7 anymore, and I live 700 miles away from my hometown’s favorite bakery. Now that I’m “grown-up” and all, and since I haven’t figured out how to make homemade danish dough (that’s what it’s called, right?) to make my own apricot cream cheese danishes (someday), this particular Apricot, Walnut, and Lavender Cake from the Plenty More cookbook by Yotam Ottolenghi seemed much more approachable and doable than slaving for hours in the kitchen and saying a prayer over a bowl of yeast. Plus it’s a little bit healthier (thanks to walnuts, almonds and minimal flour), and I’ll take any excuse to use lavender in anything I can.

The texture is a crossover between a lovely Gâteau Basque cake with the almond flour component, and a tender, soft crumb coffee cake of sorts with sunken ripe apricots. It’s a lovely way to celebrate the end of Spring and the start of Summer alongside a cup of piping hot coffee… just like I did at the beginning of last week.

If anything, this cake proves the talent of Ottolenghi is strong, and that Plenty More deserves a special place on your cookbook shelf at home. Everything this guy makes is pure magic.

Place butter, oil, superfine sugar, and almonds in a stand mixer and beat on medium-high speed until light and fluffy. Add the eggs in small additions, continuing to beat until well incorporated. Fold in walnuts, flour, vanilla, lemon zest, 1 teaspoon of the lavender, and ⅛ teaspoon salt.

Line the base of a 8-inch springform cake pan with parchment paper and spray all sides of pan with cooking spray. Pour in cake batter and level the top. Arrange apricot halves, skin side down, slightly overlapping, over the top, right to the edge. Bake in the oven for 70-80 minutes, covering with aluminum foil if top starts to brown too much.

While cake is baking, make the icing. Whisk together confectioners' sugar and lemon juice to get a light, pourable icing, adjusting the amount of sugar and juice if needed. As soon as cake comes out of the oven, brush the icing on top.

Sprinkle remaining ½ teaspoon lavender over the top and leave cake to cool before removing springform sides of pan and serving.

]]>http://thebakingbird.com/cake-recipes/apricot-walnut-and-lavender-cake/feed/0Rosemary Bourbon Peach Piehttp://thebakingbird.com/pie/rosemary-bourbon-peach-pie/ http://thebakingbird.com/pie/rosemary-bourbon-peach-pie/#commentsSat, 20 Jun 2015 02:33:57 +0000http://thebakingbird.com/?p=5799Pie is just one of those things that I feel I’ve never been that good at making. I’m never really able to get the dough quite right, and my high-hope dough expectations are always let down. I like the crust to be a little under-done, a little chewy, thick, soft, and not too burnt or dry. A...

Pie is just one of those things that I feel I’ve never been that good at making. I’m never really able to get the dough quite right, and my high-hope dough expectations are always let down. I like the crust to be a little under-done, a little chewy, thick, soft, and not too burnt or dry. A moment of truth here: my favorite pie of all time is the lattice apple pie from Costco (it’s seriously the best). That is an example of what I always want to achieve in a pie crust. Yep, Costco bakery… who knew I’d strive for that status someday? No shame in that. Those blueberry and chocolate muffins are pretty righteous, too…

Last weekend, I was craving peach pie, and inspiration struck when I was reading the latest issue of Bon Appetit about how to fool-proof ones summer pie baking adventures. Of course I wanted to come up with a few ideas on what would compliment the peaches well, and it was a close tie between rosemary and thyme to incorporate into the crust. Plus the filling needed to be pimped with something, either liquor or some bitters. I went with the bourbon, as rosemary and peaches seem to match well with whiskey. Most importantly, I wanted to achieve Costco pie crust status in this crust. I turned to my trusty Four & Twenty Blackbirds Pie Book for the all-butter crust, compared it to the Bon Appetit recipe, and just followed all of the tips to a T. I like breaking up the pie making steps throughout the day, given I have the time to do so. Make the crust and filling in the morning, and letting both sit for several hours to marinate–the longer the crust sits, the easier it will be to manipulate the gluten; the longer the filling sits, the juicier and more flavorful the fruit and you’ll extract more liquid to drain, equalling a less soggy pie crust.

This crust turned out so beautifully, I almost had to pinch myself. Perfectly and evenly browned, just the right amount of chew and doughy-ness, thick, flaky, tender and buttery crust… it’s the closest I’ve ever come to achieving Costco apple pie crust nirvana status. Except I made it. And it’s full of rosemary, peaches and BOURBON. What are you waiting for?!

Don’t be daunted by all of the steps below. Yes, pie can be a 6 plus hour process. It takes patience. But if you really want pie, it’s completely worth every second. I tried to make the steps as clear as possible with extra pie/life saving tips that go a long way. I incorporated multiple ideas for the best possible pie outcome and they really do help. For example, coating the bottom of the crust (before adding in the filling) with flour and sugar to prevent a soggy crust. I also really like this particular venting style vs. the traditional lattice topping. It’s super easy and pretty, and you end up getting a bit more of the top crust in your slice… because who doesn’t love that? My boyfriend, in all seriousness and sincerity, looked me straight in the eye and said that is some of the best peach pie I’ve ever had in my life.

This crust recipe is a total keeper, and get on making this while peaches are at their prime!

This is the best peach pie you'll ever make, with an extra savory note and unexpected twist. The bourbon mostly bakes out of the peaches, but it adds more depth to the filling. If you're not in the mood for rosemary, just leave it out of the crust. At least once in your life, make this pie crust. It's like nothing else and simply the best. Special equipment: 9" glass Pyrex pie dish, bench scraper,pastry cutter, rolling pin, marble slab (optional but helps keep your butter crust cool)

Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)

2 Tablespoons granulated sugar, for finishing

Instructions

For the All-Butter Crust: In a large bowl, whisk the flour, salt, sugar and rosemary together. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.

Cut the butter into the flour mixture with a pastry blender, working quickly until mostly pebbly-sized butter pieces remain. Try not to overwork this process.

In a small bowl, combine water, cider vinegar and ice. Sprinkle 2 Tablespoons of ice water mixture over flour mixture, cutting it in with a bench scraper or your hands (or both) until fully incorporated. Add more of the ice water mixture, 1 to 2 Tablespoons at a time, until dough comes together in a ball with some dry bits remaining. Squeeze and pinch dough with your fingertips to bring all the dough together, sprinkling dry bits with small drops of ice water to combine, if necessary.

Divide the dough in half with the bench scraper, shape each ball of dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or longer to firm the butter and hydrate the dough. Dough can be refrigerated for 3 days or frozen for 1 month.

Lightly butter a glass 9" pie dish and set aside. After dough has chilled, let sit at room temperature for 5-10 minutes to slightly soften, then beat each disc of dough with a rolling pin to relax the gluten and soften the dough to make it easier to roll. Roll out one disc of dough onto a lightly floured surface (ie. marble slab) to a 13" round, and about ¼" thick. Transfer round of dough to prepared pie dish; roll it around your floured rolling pin and gently let dough relax into pie dish, lifting up edges to allow dough to slump into dish. Place back in fridge to chill while you roll out remaining dough to another 13" round. Slide onto a parchment-lined baking sheet and chill while you prepare the filling.

For the Peach Filling: Bring a large pot of water to a simmer. Prepare a large bowl of ice water on the side. Score an X at the bottom of each peach, then carefully drop each into simmering water for 1-2 minutes. Remove and immediately drop into ice water. You can blanch multiple peaches at a time, about 3-4 or however many will fit into the pot. Repeat with remaining peaches. When peaches have cooled slightly, the skin should easily slip off when scraped with the back of a spoon.

Slice peeled peached into ½" slices and place in large bowl. Add bourbon, lemon juice, granulated and brown sugars, flour, salt, nutmeg and all-spice. Toss well to combine. Let peaches marinate in the juices and spices for at least 30 minutes, up to 1 hour, then drain the juices. Sprinkle 1 Tablespoon each of flour and granulated sugar onto bottom of pie shell, as this will prevent a soggy bottom crust. Scrape filling into refrigerated pie shell. Place back into fridge while preheating oven.

Preheat oven to 350 degrees F. Remove 2nd disc of rolled dough from fridge and let sit at room temperature for 5 minutes to slightly soften and allow malleability to the bottom crust.

Brush egg wash along outer edge of bottom dough with half of the egg wash, then place remaining dough over filling and press edges together. Seal the dough to keep filling from leaking out of sides. I did not cut any excess dough off, and instead just wrapped it into the bottom crust and created a thick crust. Then I crimped edges with a fork for texture. To see extra crimping styles, go here.

Cut slits into the top of your dough (for example, I used this venting style.) Brush top of pie with remaining egg wash, then sprinkle with 2 Tablespoons of granulated sugar. This promotes even browning and gives a super pretty, sparkly, crackly, crunchy texture.

Line a rimmed baking sheet with foil and set pie dish on top. This will catch any juices that spill over and prevent an oven cleanup nightmare.

Bake pie until crust is a medium golden brown on top and bottom, and juices are bubbling, about 1 hour and 10 minutes.

Let pie cool at least 4 hours to allow filling to set. Serve with vanilla bean ice cream and bask in the fact that this is the best pie you've ever made!

]]>http://thebakingbird.com/pie/rosemary-bourbon-peach-pie/feed/13Friday Favorites // Week Two: June 2015http://thebakingbird.com/friday-favorites/friday-favorites-week-two-june-2015/ http://thebakingbird.com/friday-favorites/friday-favorites-week-two-june-2015/#respondSat, 13 Jun 2015 21:50:25 +0000http://thebakingbird.com/?p=5790Yes, I am a day late. It’s not technically Friday anymore, but in keeping with the spirit of my attempts to post regularly every Friday about what’s been going on around the web and recap Instagram photos of the week, I am here anyhow. This previous week just seemed to escape from me too dang...

Yes, I am a day late. It’s not technically Friday anymore, but in keeping with the spirit of my attempts to post regularly every Friday about what’s been going on around the web and recap Instagram photos of the week, I am here anyhow. This previous week just seemed to escape from me too dang quickly. But it was a great one–full of hikes to waterfalls, beer, cocktails, my favorite pizza on the planet, wandering around Portland and discovering new spots, getting up super early before work to go for a run (because it was 90-ish degrees at the beginning of the week and there’s no way in hell I have the energy to run in the heat after work), drinking lots of coffee (never in a million years did I think I’d become a coffee drinker but I totally am now), making progress in this book (it is really a victory and a luxury as a working class adult to be able to get through a book beginning to end, isn’t it?), eating waffles out of windows, finally understanding how to do a proper fishtail braid (my new favorite hairstyle, BTW), and smothering my kitties with love. Always.

]]>http://thebakingbird.com/friday-favorites/friday-favorites-week-two-june-2015/feed/0Saffron Yellow Cake with Chocolate Buttercream Frostinghttp://thebakingbird.com/cake-recipes/saffron-yellow-cake-with-chocolate-buttercream-frosting/ http://thebakingbird.com/cake-recipes/saffron-yellow-cake-with-chocolate-buttercream-frosting/#commentsSun, 07 Jun 2015 23:56:37 +0000http://thebakingbird.com/?p=5766For many years as an adolescent, I thought my ethnicity was pretty 50/50 straight-forward. Who doesn’t? What other information are we supposed to go off of other than what our family members tell us? My fathers side of the family is German-Italian, and my mothers side is Irish, so it was easy to conclude that this...

For many years as an adolescent, I thought my ethnicity was pretty 50/50 straight-forward. Who doesn’t? What other information are we supposed to go off of other than what our family members tell us? My fathers side of the family is German-Italian, and my mothers side is Irish, so it was easy to conclude that this was the reason my skin burns within twenty minutes of sun exposure, as well as my unconditional love for bread, pasta and Italian cuisine in general. I took their word for it. My Italian ancestors are from the Northern Lake Como region (George Clooney has great taste–as if we didn’t already know) and I’ve been dying to visit for as long as I can remember. I cry whenever I stare at photos of Italy long enough, or watch a documentary about traveling in Italy (thanks Rick Steves). The bright colors, the fresh pesto, the rugged cobblestone streets, the overgrown ivy, the people, the philosophy of life. This is how badly my heart longs to breathe and experience the magical place that Italy is.

To get the real truth on just how Italian I really am, I decided to satisfy my curiosity by finally taking one of those DNA ethnicity tests on Ancestry.com. My Italian (and Greek!?) percentage came in surprisingly (and disappointingly) lower than I expected–a whopping 15%. The highest percentages (25% each) came in from Great Britain and Ireland. The rest, just a vague blend of Western and Eastern European to make me into 100% European. My mothers father, my wonderful and beloved Irish ninety-year-old “Pops”, is who I like to credit for my love to bake cakes. He has always been the baker in the family, which is cute as hell and I love it more than anything. He has the biggest sweet tooth, which I inherited many of. Mostly boxed cake mixes, mind you, but still, totally a baker. Every now and then, after persimmon season, persimmon raisin cookies, and some batches of chocolate chip… so what I’m saying is the 25% Irish-inherited baking gene makes total sense. Nine times out of ten when I would stop by their house for a visit, there would always be a freshly baked 9×13-inch yellow sheet cake on the kitchen counter. Usually plain, without frosting, but on special occasions topped with whipping cream and coconut flakes–his absolute favorite cake of all time. Needless to say, yellow cake and my Pops has always been (and will forever be) linked together in my mind. They go hand in hand. Yellow cake brings back memories of family, and when I miss home, I think of yellow cake.

Trying my hand at a homemade yellow cake with a traditional chocolate buttercream has been on my radar for months now, I’ve just been a wee afraid of it turning out too dry. I researched high and low all the yellow cake recipes on the inter-webs, and created a hybrid of several ideas. But with an updated twist, of course. Saffron and turmeric! Not only does the saffron have a chance to shine it’s earthly complex and bitter flavor in a nice yellow canvas, it (along with the turmeric) adds just that extra pop of yellow color for good measure. And my dry cake texture fears were alleviated by making my classic homemade “buttermilk” with apple cider vinegar. That always seems to do the trick. I added the saffron and turmeric into the milk mixture while it was curdling to bring out more of the yellow color and flavor, and it delivered just as I had hoped.

And let’s not forget this frosting–holy moly, it’s exactly everything I was hoping for. Perfectly spreadable, just the right balance of sweet and bitter and creamy goodness. It’s a keeper forever and ever. Just like my Pops.

So Pops, I dedicate this cake to you. Sensitive Irish sunburned skin and all.

(And Italy, you are still my #1 destination, no matter what these test results say. Don’t you dare go anywhere.)

A wonderful homemade spin on traditional classic boxed yellow cake mix, made with saffron and turmeric for extra yellow color! Yellow cake is the perfect birthday cake staple. The saffron adds a nice unexpected pungent, earthy and complex flavor. Yes, it's a bit expensive to buy, but you don't need much--a little goes a long way with saffron, and you only need a few strands for this recipe. This Spanish saffron is a great value, and will last a long time. The turmeric is mostly for color and is undetectable to taste, although it compliments the saffron perfectly in Indian/Turkish/Mediterranean dishes and the two are commonly used together. Let's not forget the best homemade bittersweet chocolate frosting on the planet--this is perfection. Not too runny, not too dry, just the right amount of sugar and chocolate to sandwich between the tender and moist yellow cake!

For the Saffron Yellow Cake: Preheat oven to 350 degrees F with rack set in the middle of oven. Line two round 8-inch cake pans with parchment paper (cut into a circle) and coat with baking spray. Set aside.

In a small bowl or measuring cup, combine milk, apple cider vinegar, turmeric and saffron. Stir well until the mixture turns bright yellow. Set aside.

In another small bowl, whisk together flour, cornstarch, baking powder, sea salt and baking soda. Set aside.

In a large bowl, mix butter on medium-high speed until light and fluffy, about 3 minutes. Add oil, sugar and vanilla, continuing to beat another 1-2 minutes. Add egg yolks, one at a time, allowing each to incorporate before adding the next. Add the whole eggs in the same manner, allowing 1 minute between each addition.

Add ⅓ of flour mixture to the butter-egg mixture, mixing on low speed until flour just incorporated. Add ½ of the milk, mixing until just incorporated. Continue with remaining flour mixture and milk, alternating between each, until all ingredients are incorporated and smooth.

Divide batter evenly between the two prepared pans. Bake until edges of cake slightly pull away from pans and a toothpick inserted into the center comes out dry with just a few crumbs, about 30-35 minutes (mine were good around 32 minutes).

Remove pans from oven and cool on wire rack, about 10-15 minutes. Run a knife around edges of each cake and turn out onto rack to cool completely (about 1½ hours) before frosting.

For the Bittersweet Chocolate Buttercream: In a large bowl, beat butter on medium speed until light and fluffy, 2-3 minutes.

Add vanilla and cooled chocolate. Beat on medium-high speed until frosting is airy and mixed thoroughly, about 2-3 minutes.

To frost, evenly spread about ⅓ of the frosting over the top of the first layer, then stack the second layer, evenly spreading another ⅓ of the frosting over the top and sides of the whole cake (this is the "crumb coat"--you will finish frosting with the remaining ⅓ later so it's ok if you get a few crumbs in the frosting). Place in refrigerator until frosting sets and is slightly hard, about 20 minutes. Remove from refrigerator and spread remaining frosting over top and sides of the cake as evenly as possible before serving.

Cake keeps up to 3 days at room temperature.

Notes

If you're looking to make a traditional yellow cake without the saffron and turmeric, feel free to just omit from the milk and vinegar "buttermilk" mixture. The cake will come out just the same, maybe just not as yellow. If you want to ensure extra "yellowness", you could add an additional egg yolk to the cake batter to substitute the colorful spices.

If you don't have two 8-inch cake pans, you can still make this in a 13x9-inch cake pan. You may have a little leftover frosting, but that is never a bad thing especially if you're a chocolate frosting lover.

]]>http://thebakingbird.com/cake-recipes/saffron-yellow-cake-with-chocolate-buttercream-frosting/feed/6Friday Favorites // Week One: June 2015http://thebakingbird.com/friday-favorites/friday-favorites-week-one-june-2015/ http://thebakingbird.com/friday-favorites/friday-favorites-week-one-june-2015/#respondFri, 05 Jun 2015 12:00:23 +0000http://thebakingbird.com/?p=5736Ok, who else is feeling this mercury in retrograde craziness? Thank goodness this should all subside in about a week. I don’t wholeheartedly believe in the entire theory or astrology in general, but there are times like this when I do. I really, really do. Read this. The full moon this last Tuesday was supposedly the the...

Ok, who else is feeling this mercury in retrograde craziness? Thank goodness this should all subside in about a week. I don’t wholeheartedly believe in the entire theory or astrology in general, but there are times like this when I do. I really, really do. Read this. The full moon this last Tuesday was supposedly the the most “dangerous” full moon of the entire year: “this is one of the handful of times of the year when Mercury rotates slower than usual and this creates the illusion that the planet is moving backwards”. I’ve been feeling a bit of a nut job lately. I haven’t been able to keep up with the days. I feel like it’s still the month of April. I put objects back in random places they shouldn’t go. I’m sleeping very soundly (which is super rare–take it from a professional insomniac) but am still fatigued during the day. Every night after work I’ve exhaustedly plopped down on the bed and napped with my cats. I had a random outburst of anger yesterday when the fridge wouldn’t shut properly and I broke a shelving bracket and a mason jar full of some unrecognizable red sauce I had no idea existed (it literally seemed to fall out of nowhere) and glass shattered everywhere. I dislike (mostly) everyone. Important papers are not getting to where they need to go. People are canceling their appointments left and right. The weather has been extremely bipolar–hot then rainy then back up to the 90s this weekend. Everyone seems to be in my way at the grocery store or stopping me from where I need to go. My nervous nilly boy cat Swayze barfed 3 times today. Big life changes for everyone around, it seems. I don’t care what anyone says–Mercury is definitely in freaking retrograde.

That aside, let’s talk about some positives! Have you ever heard of Postmates? My coworkers turned me on to this magical new life-changing discovery. They’re available in most major cities, and deliver drug store necessities (ie. a random last minute need for a calculator, a big jug of Listerine, baby wipes or a pint of Chunky Monkey) and food and drink from (GOOD) local restaurants/cafes/etc. Postmates is your middle man delivery. You place the order online or on your mobile device, one of their employees “picks up” the order if they are in that neighborhood, they will take care of your order for you and give you an estimated delivery time. You pay all via online, plus a general $5 flat delivery fee and a percentage of what you buy. And of course, you tip your delivery guy or gal after you receive your goods. They run specials all the time: last weekend they gave out free Cinnabons! And that started my engine. We ended up getting the Screen Door for brunch on Sunday (delivered in less than 25 minutes! the typical brunch wait there is 2 hours!), and when 8pm rolled around and we still hadn’t eaten dinner, we ordered Chipotle. It was a little lazy over-the-top, but sometimes you just gotta do it. It’s a win-win for everyone involved. They get paid, you don’t have to leave the comfort of your own home, and you get awesome food delivered to you. Pretty soon I’m going to order Pine State Biscuits, Luc Lac and Coco Donuts. This weekend is full of possibilities. And since they are doing a flat $5 delivery fee for donuts all weekend long, and I just so happen to have a surprise day off tomorrow, you know what I’ll be doing.

Anyway, happy Friday to you all. Admittedly, my blogging presence is not exactly where I’d like it to be at the moment, but it will all become clear as to why in the near future. #vagueblogging. Here are some of my favorite links and articles from around the web lately!

+ Also, this is a little ridiculous/eye opening. How much a woman’s period will cost her over her lifetime. There should be a government funded menses stamp card issued to each woman with an allotted amount each month, just so we can afford all this crap to help us make it though. SERIOUSLY THO.

]]>http://thebakingbird.com/friday-favorites/friday-favorites-week-one-june-2015/feed/0Salted Peanut Butter Caramel Brownieshttp://thebakingbird.com/bar-recipes/salted-peanut-butter-caramel-brownies/ http://thebakingbird.com/bar-recipes/salted-peanut-butter-caramel-brownies/#commentsThu, 28 May 2015 04:41:00 +0000http://thebakingbird.com/?p=5713For those of you that are unfamiliar, I have been an avid magazine collector forever and ever. Ever since I can remember aka. sometime around my pre-teen years. It started with my Spice Girls obsession — I begged my mom for every magazine they graced the covers of, and my best friend from elementary school and...

For those of you that are unfamiliar, I have been an avid magazine collector forever and ever. Ever since I can remember aka. sometime around my pre-teen years. It started with my Spice Girls obsession — I begged my mom for every magazine they graced the covers of, and my best friend from elementary school and I would sneak them into our allotted 3rd grade “reading time”, obsessively flipping through the pages until they were crinkly and worn. Thus, I was inspired to collect and keep every. single. one. like they were souvenirs (because they totally were). You couldn’t dare me to ever part with one. They were gold. They were my Bible. If you asked my eight year old self what would be one thing I would want to have with me on a remote, desert island? The answer would likely have been a Spice Girl periodical. I can almost guarantee it. It was real.

Today, if you asked me that exact same question, I would have to answer, in all honesty, a Fall/Winter issue of Donna Hay magazine. I adore Donna Hay like no tomorrow (I mean seriously… look at this cake). Ever since owning an iPad, getting my hands on her hard-to-find (and somewhat spendy) issues has been so much easier. Life changing, even. I don’t have to drive to 5 different Barnes & Noble locations to hunt them down, just to add even more volume to my stack upon stacks of magazines that I eventually forget and neglect. Since the seasons are opposite in Australia, her Fall and Winter issues usually make an appearance during our Spring and Summer. Which is totally cool by me, because if I had it my way, it would be October-February all year long. This isn’t the first time I’ve gushed about their creative talent and it definitely won’t be the last. Their recipe development and food photography is OUTSTANDING. Simple ingredients, attainable recipes (after you convert some of the metric measurements into cup and imperial conversions… but that’s half the fun!). Being a food photographer or food stylist on their team is my dream job/top of my aspiration list. But since that won’t be happening any time soon, the best I can do is recreate some of that magic on my own time, in my own kitchen, behind my own lens. And be inspired to continue to hone my craft, my true passion, what makes my heart skip a beat. Their team is the real deal, the real, raw talent that, to me, is food photography.

Donna Hay gets all of the credit for these beauties. All I did was add a healthy dose of peanut butter to the caramel (which took two attempts–the first time I burnt the caramel so bad it smoked up my apartment for hours) and it took things up a notch. Not that they wouldn’t have been amazing already without it, her recipes are just a wonderful platform launching pad that get my wheels turning to think about what I could do to make it “my own”.

These are absolutely ridiculous. The brownie texture serves as the perfect base layer of the bar. Not too overpoweringly rich, not too chocolatey, just enough crumb, bite and softness. And the caramel. Don’t even get me started. I’ve learned a thing or two about caramel making that I’d like to share with all of you, though trial and error and almost setting the kitchen stove on fire (wait… I did that once while making this pumpkin salted caramel… nevermind!). Every time I’ve tried to make a caramel recipe according to watching the candy thermometer attempt to hit somewhere around 347°F, I come into trouble. Burnt, very bad non-edible caramel town trouble. DON’T DO IT. Instead, I followed some basic and smart caramel making rules from David Lebovitz — you know the sugar/water mixture is ready for cream when it starts to turn a copper penny color, just as it starts to smoke. You’ll be able to smell it and visually see if it starts nearing the point of no return. And of course this takes practice. Hell, I’ve made caramel successfully and unsuccessfully almost an equal amount of times. Some months pass, I haven’t made it for awhile, and I totally forget all the rules. So I’m partly writing this down for myself so I have a reference and won’t forget. I didn’t use a thermometer the second time I made a batch, I just trusted my senses. And the caramel came out perfectly. I give the peanut butter all the credit.

So follow the basic, easy steps in the recipe instructions below and it’ll come out winning. That’s my only complaint with some of Donna Hay’s recipes… this is the second time I’ve tried to make a caramel by her, and it came out a burnt, smelly mess. But hey, in the end, I guarantee you these Salted Peanut Butter Caramel Brownies were worth all of the caramel heartbreak and clean up. You won’t regret it. Donna Hay will still be my Bible on a desert island any day.

Gooey, sweet, salty, peanut buttery, chocolatey and soft, these are almost like a brownie Twix bar... hey, that should totally be a thing! And they serve a crowd. Made in a 10x10 inch baking pan, cut into 2x2 inch squares, you can make around 25 of these squares making this a great party dessert!

For the Brownie: Preheat oven to 325 degrees F. Lightly grease a 10x10 inch non-stick baking pan, and line with non-stick parchment paper.

Place the chocolate and butter in a small saucepan, melting over low heat until combined and smooth. Set aside and cool slightly.

In a large bowl, whisk together the sugar, eggs, flour and cocoa until combined. Add the chocolate mixture to the flour mixture, whisking until well combined.

Pour mixture into prepared baking pan, spreading evenly. Bake for 32-35 minutes, or until cooked through when testing center of brownie with a toothpick. Allow to slightly cool at room temperature.

For the Caramel: Place cream, butter and peanut butter in a small saucepan, melting over medium heat and stirring with a small spatula until well combined. Remove from heat and set aside.

In a 3 or 4-quart deep heavy-bottomed saucepan, combine sugar and water, slightly mixing with a metal spoon. Heat over medium-high heat, around an 8 out of a scale of 1-10, bringing to a boil until the mixture begins to darken to a golden brown, almost like the color of a copper penny, just as it begins to steam, right before smoking.

Remove from heat. Place a large colander sieve over the sauce pan, and pour the peanut butter cream mixture in a thin, steady stream, pressing the mixture through the colander with the back of a spoon. Stir to combine with a metal whisk.

Return the pan to low heat, stirring for 2-3 minutes more until the caramel has slightly thickened.

Pour onto the cooled brownie and refrigerate 4-5 hours (or freeze 1-2 hours if short on time) or until firm. Cut into equal squares, sprinkling with the Fleur de sel just before serving. Keep refrigerated until ready to serve.

]]>http://thebakingbird.com/bar-recipes/salted-peanut-butter-caramel-brownies/feed/3Devil’s Food Cake Donuts with Rainbow Sprinkleshttp://thebakingbird.com/donuts/devils-food-cake-donuts-with-rainbow-sprinkles/ http://thebakingbird.com/donuts/devils-food-cake-donuts-with-rainbow-sprinkles/#commentsSun, 24 May 2015 21:33:27 +0000http://thebakingbird.com/?p=5681Oh my goodness, hello everyone! What a whirlwind of a week this last one has been. My hope is that you are all enjoying what is a slow 3 (or 2)-day weekend. I apologize for being a bit MIA, but between meeting up with friends and family members traveling through town, running a half marathon, working 10...

Oh my goodness, hello everyone! What a whirlwind of a week this last one has been. My hope is that you are all enjoying what is a slow 3 (or 2)-day weekend. I apologize for being a bit MIA, but between meeting up with friends and family members traveling through town, running a half marathon, working 10 hour days, and big, major life changes about to happen… there hasn’t been any room for creative time. I hate being vague, but for now I am going to leave it at that until I feel more confident and ready to explain my new life situation. The month of May has been a really good one, but flying by quicker than I can comprehend!

Today, I took a moment to reflect and notice a theme in my behavior so far this year… being brave. I’ve been daring myself to do the things I never thought I’d do until later on in life, and one of them includes frying up a batch of homemade donuts. Yes, I’ve made my fair share of baked donuts thus far, but fact: I am afraid of bubbling, scalding hot 360°F vegetable oil… I think it’s only natural. I have a stack of donut cookbooks that I’ve been afraid to touch because most of them require the frying method but I had a little pep talk in my head and thought, how hard could it really be? So I forced myself to buy a genuine donut cutter and some rainbow sprinkles. The rainbow sprinkles were the most motivating piece of the puzzle. What is it about rainbow sprinkles that is so awesome? Whoever invented rainbow sprinkles rules. (According to Wikipedia, sprinkles were invented in 1936 by Gerard de Vries for a Dutch company by the name of Venz. They were originally coined the term “hagelslag”, meaning “hail”… totally makes sense now, right?! Sprinkles were inspired by weather patterns. Hail. And more than likely rainbows? If only it would hail rainbow sprinkles!)

So yeah, it may seem silly, but I honestly believe little baby steps toward conquering our minute day-to-day fears is what eventually helps us to conquer bigger-picture, life altering fears. It’s character building, to say the least. And when it’s over, you think well, that wasn’t so bad… I could do that again. And you’re s0 glad you didn’t let the fear stop you, because sometimes the result is something really sweet in the end. (See what I did there.)

Your favorite classic Devil's Food Cake made into donut form... but with sprinkles! I substituted my vegan version of buttermilk for real buttermilk, and they're topped with a classic chocolate glaze. Frying donuts really isn't all that bad. A few key equipment recommendations include a donut cutter, candy thermometer, and a deep, heavy stainless steel sauce pot, Other than that, the ingredients are simple and likely ones you already have in your pantry!

Author: Adapted from Donuts by Elinor Klivans

Recipe type: Breakfast, Dessert

Serves: Approximately 6 3½" donuts with 6 donut holes

Ingredients

For the Donuts:

½ cup non-dairy milk

2 Tablespoons apple cider vinegar

1 cup all-purpose flour

1 cup cake flour*

¼ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup granulated sugar

1 Tablespoon unsalted butter, melted

1 teaspoon vanilla extract

Canola oil, for deep-frying (about 48 ounces)

For the Chocolate Sprinkle Glaze:

⅓ cup heavy cream

4 Tablespoons unsalted butter, cut into ½" cubes

3 Tablespoons light corn syrup

4 ounces semisweet chocolate chips

1 teaspoon vanilla extract

Rainbow sprinkles, for garnish

Instructions

For the Donuts: In a measuring cup, combine the measured non-dairy milk with the apple cider vinegar. Set aside to curdle and make a non-dairy "buttermilk" while preparing the following ingredients.

In a medium bowl, sift together the flours, cocoa, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer on low speed, beat the egg and sugar together until creamy. Add the non-dairy "buttermilk", melted butter and vanilla, beating until well blended and smooth. Add the flour mixture, beating on low, just until mixture comes together into a soft dough.

On a lightly floured work surface, roll the dough into a 10 inch circle, about ½ inch thick. Using a 3½-inch round donut cutter, cut out as many donuts as possible. Gather up donut scraps and repeat rolling and cutting until most of the dough is used -- however the more you do this, the stiffer the dough gets, which may result in a less tender donut. I yielded about 6 large donuts, with 6 donut holes.

Carefully lower 2-5 donuts and/or holes into the hot oil and deep-fry until dark brown and crusty on the first side, about 1½ minutes. Turn over with a steel spoon or tongs, and cook until dark brown and crusty on the second side, about 1 minute more. Transfer to towel-lined baking sheet to absorb excess oil. Repeat to fry remaining donuts and holes, allowing oil to return to 360 degrees F between batches (it's tough to make sure it doesn't get too hot--sometimes you need to have patience to let it cool down).

When the donuts and holes are cool enough to handle, dip the tops in the chocolate glaze (recipe below), letting any excess glaze drip back into the bowl. Let stand until glaze sets slightly, about 10 minutes. Best served immediately.

For the Chocolate Sprinkle Glaze: In a small saucepan over medium heat, combine the heavy cream, butter and corn syrup and cook, stirring with a whisk, until the butter melts and the mixture is hot but not boiling. Remove pan from heat and add the chocolate. Let stand for 30 seconds, then stir until chocolate is completely melted and the glaze is smooth. Stir in vanilla extract. Let glaze cool until thickened, about 20 minutes. Glaze donuts right away, and top with tons of sprinkles!

Notes

*If you don't have cake flour, you can easily make your own by measuring out the 1 (additional) cup of all-purpose flour, and then remove 2 Tablespoons of flour. Replace the 2 Tablespoons of flour with cornstarch. Voila!

]]>http://thebakingbird.com/donuts/devils-food-cake-donuts-with-rainbow-sprinkles/feed/6Friday Favorites // Week Three : May 2015http://thebakingbird.com/friday-favorites/friday-favorites-week-three-may-2015/ http://thebakingbird.com/friday-favorites/friday-favorites-week-three-may-2015/#commentsFri, 15 May 2015 12:00:42 +0000http://thebakingbird.com/?p=5678Happy Friday, friends! This week went by so fast on my end thanks to taking a little extended weekend vacation (which I will post more about soon). And it’s just been a packed week ever since. I’m super pumped for the weekend–starting things off with a massage, then resting up until my Rock ‘n Roll Half Marathon on...

Happy Friday, friends! This week went by so fast on my end thanks to taking a little extended weekend vacation (which I will post more about soon). And it’s just been a packed week ever since. I’m super pumped for the weekend–starting things off with a massage, then resting up until my Rock ‘n Roll Half Marathon on Sunday! The last half marathon I completed wasn’t all that exciting route-wise, and I felt kinda crummy the whole time. But I have a good feeling about this one… I just know it. Besides, there will be rockin tunes the entire time so there will be good vibes.

I hope you all find some time to treat yourself this weekend and don’t fold too much of that piled up laundry. I know I sure won’t.

Here are some of my favorite things from around the web this past week:

+ I feel like this has been a big topic lately, and one that I’m constantly asked about on a daily basis. It’s interesting how now that I’ve hit my mid-20s, I’m at my prime “child-bearing” age… and apparently there’s no hiding it. It’s getting to be a little over the top and exhausting how baby-bearing obsessed our society is. I respect any human to make their own decisions if they want children or not, just stop with the expectations that everyone values the same things that you do and don’t force your values someone else that just has different ones. They’re no better or worse. #endrant